Stubbed Chile Peppers
From The Landmarks club cook book, 1903
Serves 4
Use Eastern cheese.
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 65. The excerpt below is the record exactly as published.
STUBBED CHILE PEPPERS. Slice nice, smooth, sweet peppers; lay them on top of the stove to blister; turn frequently. Skin them, then slit them along the side. Take out the seeds and fill each pepper with grated cheese. Dip in a thin hatter made of milk, flour and eggs. Fry in hot butter. Serve immediately. Use Eastern cheese Miss Elisa Bonsall. STUBBED GREEN PEPPERS. Wash ten or a dozen large green peppers
Cook this with the app: pantry check, scaling, and the assistant.